Ginger cream

Yield: 4 Servings

Measure Ingredient
2 cups Half & half
1 pack Gelatin
1 teaspoon Fresh squeezed ginger juice or
½ teaspoon Powdered ginger
½ cup Sugar
1 dash Salt
2 Egg yolks
1 tablespoon Preserved ginger; diced
1 cup Heavy cream; whipped
Mandarin orange segments or lychee for garnish

Pour the half and half into a saucepan & sprinkle the gelatin over the top.

Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon.

Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee.

HU-NAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT MOIR 1978

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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